We’ve discussed many fruit pies this week on the blog—mostly rhubarb, the Reese Witherspoon of pie filling—but afforded less real estate to their cream-based cousins. Cream pies often get short shrift, maybe due to their occasional association with Jell-O pudding, but they shouldn’t. (Not to say that there can’t be good Jell-O-filled pies. This place, for instance.) What follows, a recipe for chocolate cream pie, is the evidence why not. The filling makes slightly more than you’ll need for a nine-inch pie, which can’t be a bad thing.
Here’s the filling: